Sliced Beef with Shredded Veg

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Sliced Beef with Shredded Veg
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
581
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie581 kcal(28 %)
Protein56.32 g(57 %)
Fat28.47 g(25 %)
Carbohydrates24.67 g(16 %)
Sugar added0 g(0 %)
Roughage5.94 g(20 %)
Vitamin A448.96 mg(56,120 %)
Vitamin D0.25 μg(1 %)
Vitamin E1.35 mg(11 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.31 mg(28 %)
Niacin23.69 mg(197 %)
Vitamin B₆1.73 mg(124 %)
Folate72.14 μg(24 %)
Pantothenic acid1.93 mg(32 %)
Biotin3.84 μg(9 %)
Vitamin B₁₂3.04 μg(101 %)
Vitamin C20.7 mg(22 %)
Potassium1,251.21 mg(31 %)
Calcium171.88 mg(17 %)
Magnesium96.66 mg(32 %)
Iron6.2 mg(41 %)
Iodine2.06 μg(1 %)
Zinc10.23 mg(128 %)
Saturated fatty acids13.22 g
Cholesterol187.76 mg
Author of this recipe:

Ingredients

for
4
Ingredients
35 ounces
Beef (suitable for boiling, e. g. brisket or rump)
1 bunch
soup vegetable (carrots, leeks, Hamburg parsley (parsley root), celeriac); chopped
5
3
1
onion (unpeeled)
1
onion (peeled and studded with 1 bay leaf and 2 cloves)
In addition
cup
carrots (julienned)
¾ cup
Leeks (julienned)
½ cup
Celeriac (julienned)
0.333 cup
parsley (julienned)
¾ cup
onions (cut into rings)
2 ½ tablespoons
½ teaspoon
paprika (sweet)
1 tablespoon
1 tablespoon
chopped parsley
3 tablespoons
freshly grated Horseradish
How healthy are the main ingredients?
BeefsaltonioncarrotLeekCeleriac

Preparation steps

1.
Halve the unpeeled onion and brown in a hot frying pan, cut side down, until both halves are dark brown.
2.
Put about 2.5 l water into a pan with 1 tsp salt and bring to the boil. Add the meat, peppercorns, parsley stalks, studded onion, browned onion and the soup vegetables, put a lid on the pan and simmer over a low heat for 1 ½ hours, skimming off the scum from time to time.
3.
When the meat is cooked, take it out of the broth, and keep warm in a little of the strained broth.
4.
Cook the julienned vegetables in the rest of the strained broth until cooked, but still firm to the bite. Meanwhile heat the butter in a frying pan. Add the onion rings and sweat until soft. Season lightly with salt, dust with paprika and deglaze with vinegar.
5.
Slice the meat and serve on a platter with the julienne vegetables, the horseradish and the onions. Add a little of the broth and sprinkle with parsley.
6.
The rest of the broth can be used for soup, and it also freezes well.